Small pancakes served in a bowl, crispy outside, fluffy inside, perfect with syrup, milk, or fresh berries.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus extra for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana, optional
# Directions:
01 - In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, blend whole milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry mixture and stir gently until just combined; do not overmix—some lumps are acceptable.
04 - Transfer batter to a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Warm a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Drop or pipe small dots of batter, about 1/2 inch in diameter, spaced apart on the skillet.
07 - Cook for 1 to 2 minutes until bubbles appear and edges are set; flip using a spatula or chopstick and cook for another minute until golden brown.
08 - Continue with remaining batter, re-greasing the pan as necessary.
09 - Arrange warm mini pancakes in a bowl and top with milk, syrup, or fresh fruit as desired.
